Dark pot roast chili from The Washington Post by David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 21, 2013

    I made this a few days ago and waited til the next day to serve it. I followed the recipe exactly with the exception that I didn't have any espresso powder, so omitted that. The result was that the color of the chili was not quite as dark as depicted in the photo; can't say what effect it had on the taste. This was a really tasty dish, although not quite as spicy as I expected, given the ingredients. We ended up adding some tabasco to each serving. While we enjoyed this quite a bit, don't know that I'd make it again simply because it was a lot of work and required a lot of cooking time.

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